Native American Posole Soup

Native American Posole Soup

by Nierika

Native American Posole Soup

Posole is a spicy corn stew that is known as the ceremonial dish for celebrating all of life’s blessings and special occasions.  It is considered a sacred stew because it includes staples of the Southwestern Native diet:  chiles and posole, a type of processed corn.  Posole is a thick hearty dishd that is served on Sundays, celebrations and holidays.

The recipes vary from family to family but it reflects the merging of the cultures of Spain, Mexico and Native Americans of the Southwest.

Posole can be made vegan or vegetarian by substituting a 30 oz. can of garbanzo, black or kidney beans for meat.

This dish adds protein, healthy carbs, anti-oxidants and the medicinal immune and cardiovascular system benefits of garlic, onions, oregano and chiles.

Traditionally, posole is served from the pot it was cooked in which has been placed on the dining table with add-in garnishes arranged on the table buffet style.  It is a social dish intended to be walked around while eating and socializing with guests.

Authentic Posole Recipe

Serves 10-12

Ingredients

5 lbs. Chicken or Pork

2 30 oz. cans white hominy

4-6 dried chiles: try a mix of ancho, chipotle, new mexico, guajillo, negro or pasilla chiles

1 whole garlic
 peeled

2 tbs. Mexican Oregano

Olive oil

Salt

Fresh cracked black pepper

Directions

Dice meat into small cubes or chunks if you are leaving the bone in.  Heat olive oil in large stock pot.  Brown meat and season with salt and pepper.  Add 2 quarts of water and simmer.
  Trim stems off chiles and slice open and remove all seeds and veins.  Pour hot water over chiles to cover and let sit for 15 minutes.  Put chiles into a blender (including the water) along with the peeled garlic bulb and oregano.
  Blend until pureed.  Add the chile puree to the pot.  Add the hominy with the water from the cans.  Add more water while simmering if necessary.  Cook until the meat is tender.  Server in soup bowls and let your guest garnish their bowls with the garnishes listed.

Add in garnishes (served buffet style in individual bowls):

crumbled queso cotija
sour cream
avocado chunks
sliced radishes
thinly sliced green cabbage
chopped cilantro
mexican oregano leaves
chile flakes
chopped red onion
chopped green onion
lime halves
lemon quarters
toasted tortilla strips

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